2/3 cup kosher salt
1/4 cup dry mustard
1/4 cup paprika
2 tsp cayenne pepper
2 tsp freshly ground black pepper
St. Louis-style spareribs (4 racks)
Low-salt chicken broth
3 1/2 cups rufus teague whiskey maple barbecue sauce plus more for serving
Preheat oven to 350 degrees. In a small bowl, mix first 5 ingredients. Place ribs on double layers of foil and divide between two baking sheets. Sprinkle rub all over ribs. Wrap each rack in a layered foil package individually.
Bake ribs until they are tender but not falling apart, about 3 hours. Unwrap racks carefully and pour any juices from foil into a large heat-proof measuring cup. Allow ribs to cool completely. (This step can be done ahead up to 3 days)
Heat grill to medium-high. Add chicken broth or water to juices, if needed, to measure 1 1/2 cups. Pour into bowl and whisk in barbeque sauce until blended.
Grill ribs, basting with barbeque mix and turning often until shiny and charred in parts, about 7-10 minutes.
Transfer to a cutting board and slice between ribs to separate. Transfer to a platter and serve with additional barbeque sauce.